Pickled Jalapeños
Ingredients
- 15-20 Jalapeños
- 1 1/4 cup Apple Cider Vinegar
- 1 1/4 cup Water
- 1 1/4 tbsp Kosher Salt
- 1 tbsp Sugar
- 1/2 tbsp Whole Peppercorns
- 1 Garlic Clove
- 1 tbsp Honey
Instructions
- Boil the jar and lids for 30 minutes to sanitize.
- Bring water, apple cider vinegar, salt, pepper, garlic and honey to a light simmer until the salt and honey dissolve. Turn the heat off and let it cool slightly.
- Cut the jalapeños into 1/4 inch slices and place into a 32 oz. mason jar.
- Pour the pickling liquid over the jalapeños and put the lid on. Let it cool to room temperature and then place in the fridge.